Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea.
School of Food Science and Technology, Chung-Ang University, Anseong-Si, Gyeonggi-Do, 456-756, South Korea.
Food Chem. 2018 Mar 1;242:389-394. doi: 10.1016/j.foodchem.2017.09.028. Epub 2017 Sep 21.
The thermal and oxidative stability of alpha-lipoic acid (ALA) in aqueous dispersions containing beta-cyclodextrin (CD), native high amylose (HA) and octenylsuccinylated high amylose (OS) starches (0.1% ALA and 1.0% CD or starch solids) were compared. Both native and modified starches increased the stability of ALA against thermal degradation and oxidation at higher degrees than CD. The OS was more effective in stabilizing ALA than HA. The ALA loss in the dispersions occurred mainly in the supernatant, suggesting that the complex formation of ALA with amylose played a key role in the stabilization. In an in vitro digestion test, the release of ALA from OS dispersion was less than that of HA dispersion, indicating that ALA complexed with OS amylose was most stable against digestion. The octenylsuccinylated high amylose starch was an effective protecting agent for ALA in aqueous media, as well as a delivery carrier for ALA in digestive tract.
α-硫辛酸（ALA）在含有β-环糊精（CD）、天然高直链淀粉（HA）和辛烯基琥珀酸酯化高直链淀粉（OS）的水基分散体中的热稳定性和氧化稳定性（ALA 浓度为 0.1%，CD 或淀粉固体浓度为 1.0%）进行了比较。天然淀粉和改性淀粉都比 CD 更能提高 ALA 对抗热降解和氧化的稳定性。OS 比 HA 更能有效地稳定 ALA。分散体中 ALA 的损失主要发生在上清液中，这表明 ALA 与直链淀粉的络合在稳定中起着关键作用。在体外消化试验中，OS 分散体中 ALA 的释放量小于 HA 分散体，表明与 OS 直链淀粉络合的 ALA 最稳定，不易被消化。辛烯基琥珀酸酯化高直链淀粉淀粉是水介质中 ALA 的有效保护剂，也是消化道中 ALA 的输送载体。
